INGREDIENTS
Serves 4-6
1 (12-ounce) box jumbo shells
Parsley, for garnish
Tuna and Ricotta Filling
1 block (12-ounce) firm tofu, drained and well crumbled
3 pouches Good Catch® Naked in Water Plant-Based Tuna
½ cup frozen green peas
3 tablespoons tahini
2 tablespoons shallot, minced
1 lemon, zested and juiced
3 tablespoons plant-based cream cheese
1 teaspoon sea salt
For Wine Butter Sauce
2 tablespoons olive oil
1 small white onion, diced
5 garlic cloves, minced
2 cups white wine
2 cups vegetable stock
3 tablespoons plant-based butter
1 lemon, zested and juiced
1½ teaspoon sea salt
½ teaspoon black pepper
INSTRUCTIONS
- Follow the package instructions when cooking the shells. Cool and set aside.
- For the filling, in a mixing bowl, add all 8 filling ingredients and mix thoroughly.
- Stuff each cooked shell with 1-2 tablespoons of filling, and set aside on a large plate. Continue this process, stuffing all shells.
- For the wine butter sauce, in a straight-sided sauté pan heat oil on medium-high heat. Add onions, sautéing until golden.
- Add the garlic and stir for 2 minutes until it begins to stick.
- Deglaze the pan with the wine, and allow to cook and reduce for 5 minutes.
- Add vegetable stock and continue reducing for another 4-5 minutes.
- Add the butter, lemon zest and juice, salt and pepper and stir well. Turn the heat down to low.
- Place the stuffed shells into the sauce and cover and cook for 2-3 minutes. Remove from heat. Allow the stuffed shells to steam.
- Serve when shells are hot with a ladle of sauce. Garnish with parsley.
